U.  S.  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY.— BULLETIN  No.  87. 
A.  D.  MELVIN,  CHIBF  OF  BUIBAU.  < 


MARKET   MILK   INVESTIGATIONS 


II.-THE  MILK  AND  CREAM  EXHIBIT  AT  THE 
NATIONAL  DAIRY  SHOW,  1906. 


BY 

CLARENCE  B.  LANE,  B.  S., 

Assistant  Chief  of  Dairy  Division,  Bureau  of  Animal  Industry. 


WASHINGTON: 

GOVERNMENT    PRINTING   OFFICE. 


1906. 


University  of  California 

Southern  Regional 

Library  Facility 


ORGANIZATION  OF  THE  BUREAU  OF  ANIMAL  INDUSTRY. 


Chief:  A.  D.  MELVIN. 

Assistant  Chief :  A.  M.  FARRINGTOX. 

Chief  Clerk:  E.  B.  JONES. 

Dairy  Division:  ED.  H.  WEBSTER,  chief;  CLARENCE  B.  LANE,  assistant  chief. 

Inspection  Division:  RICE  P.  STEDDOM,  chief;    U.  G.  HOUCK,  associate  chief;    MORRIS 

WOODEN,  assistant  chief. 

Quarantine  Division:  RICHARD  W.  HICKMAX,  chief. 
Animal  Husbandman:  GEORGE  M.  ROMMEL. 
Editor:  JAMES  M.  PICKENS. 
Artist:  W.  S.  D.  HAINES. 
Librarian:  BEATRICE  C.  OBERLY. 

LABORATORIES. 

Biochemic  Division:  MARION  DORSET,  chief. 
Pathological  Division:  JOHN  R.  MOHLER,  chief. 
Zoological  Division:  BRAYTON  H.  RANSOM,  chief. 

EXPERIMENT  STATION. 

E.  C.  SCHROEDER,  superintendent;  W.  E.  COTTON,  assistant. 

MEAT    INSPECTION. 

Inspectors  in  charge. 


Arkansas  City,  Kans. — Dr.  R.  W.  Tuck,  care  Hen- 
neberry  &  Co. 

Austin,  Minn. — Dr.  M.  O.  Anderson,  care  George 
A.  Hormel  &  Co. 

Baltimore,  Md.— Dr.  H.  A.  Hearick,  215  St.  Paul 
street. 

Bloomington,  111. — Dr.  Frederick  Braginton,  care 
Continental  Packing  Company. 

Boston,  Mass.— Dr.  J.  P.  Ryder,  141  Milkstreet. 

Bright  wood,  Mass. — Dr.W.  J.  Murphy, care  Spring- 
field Provision  Company. 

Buffalo,  N.  Y.— Dr.  B.  P.  Wende,  Live  Stock  Ex- 
change Building,  East  Buffalo. 

Cedar  Rapids,  Iowa.— Dr.  T.  A.  Shipley,  care  T.  M. 
Sinclair  &  Co. 

Chicago,  111.— Dr.  S.  E.  Bennett,  room  316  Ex- 
change Building,  Union  Stock  Yards. 

Cincinnati,  Ohio.— Dr.  A.  G.  G.  Richardson,  care 
Union  Stock  Yards. 

Cleveland,  Ohio.— Dr.  E.  P.  Schaffter,  care  Cleve- 
land Provision  Company. 

Davenport,  Iowa.— Dr.  E.  L.  Bertram,  care  Henry 
Kohrs  Packing  Company. 

Denver,   Colo. — Dr.   VV.  E.  Howe,  care  Western 
Packing  Company. 

Des  Moiues,  Iowa.— Dr.  Chester  Miller,  care  The 
Agar  Packing  Company. 

Detroit,  Mich.— Dr.  L.  K.  Green,  care  Hammond, 
Standish  &  Co. 

Eau  Claire,  Wis.— Dr.  G.  W.  Butler,  care  Drum- 
mond  Brothers. 

Fort  Worth,  Tex.— Dr.  A.  H.  Wallace,  care  Swift 
&Co. 

Hutchinson,   Kans.— Dr.  J.   E.   Blackwell,  care 
Hutchinson  Packing  Company. 

Indianapolis,  Ind.— Dr.  N.  C.  Sorensen,  care  Kin- 
gan  &  Co. 

Jersey  City,  N.  J.— Dr.  Julius  Huelsen,  care  The 
Jersey  City  Stock  Yard  Company. 

Kansas'  City,  Kans.— Dr.  L.   R.  Baker,  room  332 
Live  Stock  Exchange. 

Lafayette,  Ind.— Dr.  J.  E.  Cloud,  care  Kern  Pack- 
ing Company. 

Los  Angeles,  Cal.— Dr.  A.  E.  Rishel,  care  Cudahy 
Packing  Company. 

Louisville,  Ky. — Dr.  H.  H.  George,  507  Johnson 
street. 

•Mankato,  Minn.— Dr.  H.  H.  Dell,  care  Macbeth  & 
Gardner. 

Marshalltown,  lowa.-rDr.  J.  O.   F.  Price,  care 
Brittam  &  Co. 

M;!--IIII  City,  Iowa.— Dr.  Robert  Jay,  care  Jacob  E. 
Decker  &  Sons. 

(Concluded  on 


Milwaukee,  Wis. — Dr.  A.  E.  Behnke,  room  432  Fed- 
eral Building. 

Nashville,  Tenn. — Dr.  W.  B.  Lincoln,  care  Ten- 
nessee Packing  and  Provision  Company. 
National  Stock  Yards,  111.— Dr.  J.  B.  Clancy. 
|  Nebraska  City,  Nebr. — Dr.  W.  H.  Gibbs,  care  Mor- 

ton-Gregson  Company. 
I  Newark,  N.  J.— Dr.  A.  F.  Martins,  care  Swift  & 

Co. 
New  Haven,  Conn. — Dr.  Albert  Long,  care  Sperry 

&  Barnes. 
New  York,  N.  Y.— Dr.  H.   N.   Waller,   109  West 

Forty-second  street. 
Oklahoma  City,  Okla. — Dr.  Raymond    Johnson, 

P.  O.  box  1285. 
Ottumwa,   Iowa. — Dr.  Joshua  Miller,  care  John 

Morrell  &  Co. 
Philadelphia,  Pa.-rDr.  C.  A.  Schaufler,  131  South 

Second  street. 
Pittsburg,  Pa. — Dr.  F.  W.  Ainsworth,  Union  Stock 

Yards. 
Portland,  Oreg. — Dr.  Clarence  Loveberry.  room 

402  Custom-House  (new). 
Quincy.Ill.— Dr.J. S.Kelly,  careBlomerit  Michael 

Co. 
St.  Louis,  Mo. — Dr.  J.  J.  Brougham,  care  Missouri 

Stock  Yards  Company. 
San  Diego,  Cal. — Dr.  Robert  Darling,  care  Charles 

S.  Hardy. 
San  Francisco,  Cal. — Dr.  George  S.  Baker,  care 

Western  Meat  Company. 
Seattle,  Wash.— Dr.  O.  B.  Hess,  care  Frye-Bruhn 

Company. 
Sionx  City,  Iowa. — Dr.  G.  A.  Johnson,  Exchange 

Building. 
Sioux  Falls,  S.  Dak. — Dr.  Herman  Busman,  care 

Sioux  Falls  Packing  Company. 
South  Omaha,   Nebr.— Dr.   Don  C.   Ayer,   Post- 
Office  Building. 

South  St.  Joseph,  Mo.— Dr.  George  Ditewig. 
South  St.  Paul,  Minn.— Dr.  F.  D.  Ketchum. 
Tacoma,  Wash.— Dr.  E.  C.  Joss,  care  Carstens 

Packing  Company. 
ToiM-ka.  Kans.— Dr.  F.  L.  De  Wolf,  care  Charles 

Wolff  Packing  Company. 
Waterloo,  Iowa.— Dr.  T.  W.  Scott,  care  The  Rath 

Packing  Company. 
Wichita,  Kans.— Dr.  W.  N.  Neil,  care  John  Cud 

ahy  Company. 
Worcester,  Mass.— Dr.  E.  P.  Dowd,  care  White, 

Pevey  &  Dexter  Co. 


page  3  of  cover. ) 


U.  S.  DEPARTMENT   OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY.— BL-LI.KTIN  No    s7. 

A.  I).  MKI.VIN,  CiiitK  01-  BUREAU. 


MARKET   MILK    INVESTIGATIONS. 


II.-THE  MILK  AND  CREAM  EXHIBIT  AT  THE 
NATIONAL  DAIRY  SHOW,  1906. 


BY 

CLARHNCE   B.   LANE,  B.   S.. 

Assistant  Chief  of  Dairy  Division,  Hurean  of  Animal  Industry 


WASHINGTON: 

GOVERNMENT    PRINTING    OFFICE. 

1906. 


ORGANIZATION  OF  THE  DAIRY  DIVISION. 


ADMINISTRATION. 

Chief:  Ed.  H.  Webster. 
Assistant  chief:  C.  B.  Lane. 
Assistant:    Wm.  Hart  Dexter. 

SCIENTIFIC    STAFF. 

Butter  investigations:  Chief,  in  charge;  C.  E.  Gray,  chemist  and  experimental  maker; 
C.  W.  Fryhofer,  assistant;  E.  A.  McDonald,  W.  S.  Smarzo,  W.  J.  Credicott.  market 
inspectors. 

Market  mtiJc  investigations :  Assistant  chief,  in  charge;  R.  H.  Shaw,  chemist:  George  M. 
Whitaker,  assistant. 

Cheese  investigations :  C.  F.  Doane,  in  charge.  American  varieties:  John  L.  Sammis,  chem- 
ist; Jay  W.  Moore,  expert  maker.  European  varieties:  Charles  Thorn,  mycologist; 
Arthur  W.  Dox,  chemist;  T.  W.  IssajefT,  expert  maker. 

Southern  dairy  investigations :  B.  H.  Raw],  in  charge;  H.  X.  Slater,  Duncan  Stuart,  J.  A 
Conover,  S.  E.  Barnes,  J.  W.  Ridgeway,  J.  E.  Dorman,  assistants. 

Building  and  management  investigations :  B.  D.  White,  in  charge;  G.  H.  Parks,  architect. 

Dairy  laboratories:  C.  E.  Gray,  chemist;  L.  A.  Rogers,  bacteriological  chemist. 

INSPECTION    STAFF. 

Renovated  butter  factories  :  M.  W.  Lang,  510  Northwestern  Building,  Chicago,  111.,  in  charge. 

Renovated  butter  markets:  Levi  Wells,  Laceyville,  Pa.,  in  charge. 

Inspectors :  Robert  McAdam,  510  Northwestern  Building,  Chicago,  111.;  George  M.  Whitaker, 

Washington,  D.  C.:  E.  A.  McDonald,  Seattle,  Wash. 
Deputy  inspectors:  S.  B.  Willis,  Boston,  Mass.;  R.  A.  McBride,  J.  H.  Barrett,  6  Harrison 

street,  New  York,  N.  Y. 
2 


LETTER  OF  TRANSMITTAL. 


U.  S.  DEPARTMENT  OF  AGRICULTURE, 

BUREAU  OF  ANIMAL  INDUSTRY, 

Washington,  I).  C.,Jun<  HI, 
SIR:  I  have  the  honor  to  transmit  the  accompanying  manuscript 
entitled  "The  Milk  and  ("ream  Exhibit  at  the  National  Dairy  Show, 
!<)()(),"  by  Clarence  B.  Lane,  assistant  chief  of  the  Dairy  Division  of 
this  Bureau,  and  to  recommend  its  publication  as  a  bulletin  in  the 
series  of  the  Bureau. 

This  milk  and  cream  competition,  which  was  under  the  direction  of 
the  Dairy  Division,  was  a  new  departure  in  connection  with  dairy 
shows  in  this  country,  and  the  very  satisfactory  outcome  warrants  a 
wide  dissemination  of  the  data  obtained.  The  practical  results  are 
calculated  to  be  of  great  educational  value  to  our  dairymen  and 
farmers,  as  they  emphasize  the  importance  of  sanitary  conditions  and 
methods  in  the  production  of  milk. 

Respectfully,  A.  I).  MELVIN, 

Chief  of  Bureau. 
Hon.  JAMES  WILSON, 

Secretary  of  Agriculture. 


INTRODUCTION. 


This  bulletin  is  the  second  in  a  series  on  Market  Milk  Investiga- 
tions. The  first  number,  which  was  not  given  the  general  title  now 
adopted  for  this  series,  is  Bulletin  No.  73,  "The  Bacteria  of  Pasteur- 
ized and  Unpasteurized  Milk/'  by  L.  A.  Rogers.  The  work  to  be 
reported  in  this  series  will  consist  of  investigations  in  the  problems 
involved  in  the  handling  of  market  milk  from  production  to  con- 
sumption. It  is  the  intention  to  confine  the  series  to  original  research 
work  by  members  of  the  Dairy  Division  or  under  its  direction. 

The  present  bulletin  treats  of  an  experiment  in  scoring  or  judging 
the  value  of  market  milk  and  cream  as  conducted  by  Mr.  C.  B.  Lane, 
Assistant  Chief  of  the  Dairy  Division,  at  the  National  Dairy  Show, 
Chicago,  in  February,  1906.  An  attempt  was  made  to  determine 
ways  and  means  of  giving  a  fair  and  accurate  score  in  this  class  of 
dairy  products.  Butter,  cheese,  and  other  products  have  been  for 
years  judged  as  to  their  quality  in  contests  and  on  the  market,  a 
numerical  score  being  given  to  indicate  their  value.  This  bulletin 
treats  of  the  methods  used  in  the  Chicago  test,  with  lessons  learned 
from  the  course  of  the  work. 

Much  credit  should  be  given  to  the  oilicers  of  the  National  Dairy 
Show  Association  and  to  the  Chicago  Board  of  Health  for  the  interest 
shown  and  the  assistance  rendered  in  making  the  test  a  success. 

ED.  IF.  WEBSTER, 

Chief  of  Dairy  Division. 
4 


CONTENTS. 


Pago. 
Int  roduetory 7 

Classilicuf  ion  of  the  exhibits 7 

Conditions  of  entry 

Scoring  the  milk  and  cream 9 

Judges  and  experts 9 

Score  cards 9 

Tests  for  flavor 11 

Tests  for  chemical  qiuilit  ies 12 

Tests  for  keeping  qualities 12 

Appearance  of  packages  and  contents. .          12 

Scores 1-4 

The  awards  i:i  Class  1 — certified  milk .          17 

Conditions  under  which  the  certified  milk  winning  the  gold  medal  was  produced.          17 
Description  of  the  dairy  producing  the  certified  milk  which  won  the  silver  medal .          17 

The  awards  in  Class  II — market  milk IN 

Conditions  under  which  the  market  milk  receiving  the  gold  medal  was  produced.          IS 
Description  of  the  dairy  which  produced  the  market    milk  winning  the  silver 
medal 

The  awards  in  ("lass  III — cream 

Conditions  under  which  the  cream  receiving  the  special  gold  medal  was  produced 

Lessons  from  the  contest 

The  keeping  qualities  of  sanitary  milk 

Superiority  of  certified  over  market  milk 

Sanitary  methods  more  important  than  breed  of  cows 


ILLUSTRATIONS. 


Page. 
PLATE  1.  Fig.  1. — Some  of  the  shipping  cases  containing  samples  of  milk  and  cream. 

Fig.  2. — A  good  shipping  case 12 

2.  Fig.  1.— Styles  of  bottles  in  Class  I— certified  milk.     Fig.  2.— Styles  of  bot- 

tles in  Class  II — market  milk 12 

3.  Interior  of  stable  where  certified  milk  winning  gold  medal  was  produced  ...          18 

4.  Fig.  1 — Interior  of  dairy  house  where  market   milk  receiving  gold  medal 

was  handled.     Fig.  2. — Some  of  the  cows  which  produced  market  milk 
receiving  gold  medal 18 

6 


THE  MILK  AND  CREAM  EXHIBIT  AT  THE  NATIONAL 
DAIRY  SHOW,  1906. 


INTRODUCTORY. 

Like  many  other  features  of  the  National  Dairy  Show  held  at 
Chicago,  111.,  February  15-24,  1006,  the  milk  and  cream  exhibit  was 
designed  to  be  educational  in  its  scope  and  to  show  some  of  the 
possibilities  in  the  handling  and  keeping  of  these  products.  The 
handling  of  dairy  products  is  of  greater  importance  to  the  health  of 
the  people  consuming  them  than  the  production.  The  most  indif- 
ferent dairy  farmer  can  produce  milk  and  cream,  but  it  requires 
knowledge  and  skill  to  handle  them  properly. 

For  a  number  of  years  the  National  Creamery  Buttermakers' 
Association,  as  well  as  State  dairy  associations,  have  called  for  ex- 
hibits of  butter  and  cheese  at  their  annual  gatherings  and  offered 
medals  and  diplomas  for  those  products  receiving  the  highest  scores. 
It  seemed  very  proper,  therefore,  that  the  milk  producer  should 
have  an  opportunity  to  exhibit  his  product  and  have  it  scored  in  a 
similar  way.  The  National  Dairy  Show  at  Chicago  seemed  to  offer  a 
most  excellent  opportunity  for  such  an  exhibit,  hence  the  Dairy 
Division  of  the  Bureau  of  Animal  Industry  secured  space  and  called 
for  exhibits  of  milk  and  cream  from  all  dairymen  throughout  the 
country  who  could  be  reached  through  the  medium  of  the  dairy 
papers  and  by  means  of  press  bulletins. 

Much  interest  was  exhibited  in  the  contest  from  the  start  and 
applications  for  entry  came  from  many  sections  of  the  country,  the 
most  distant  points  being  Massachusetts  on  the  east.  Maryland  on  the 
south,  and  Kansas  on  the  west.  Thirteen  States  were  represented 
in  all. 

CLASSIFICATION  OF  THE  EXHIBITS. 

The  exhibits  were  divided  into  three  classes,  as  follows: 
Class  I.  Certified  milk. — This  comprised  all  milk  sold  under  a  guar- 
anty as  to   its   purity,  chemical  composition,  and  bacterial  content, 
most  milk  of  this  class  being  produced  by  expert  dairymen  in  various 
localities  under  the  direction  of  the  local  milk  commissions. 


8  MARKET    MILK    INVESTIGATIONS. 

Class  II.  Market  milk. — A  large  percentage  of  the  milk  supply  of 
our  cities  was  covered  by  this  class,  which  of  course  included  all  milk 
that  is  not  sold  under  any  guaranty  as  to  its  character. 

Class  111.  Cream. — This  was  to  be  sweet  cream,  unpasteurized  and 
free  from  preservatives.  In  fact  it  was  specified  that  none  of  the 
products  should  be  pasteurized.  Pasteurized  products  were  not 
included,  principally  because  the  work  was  more  in  the  nature  of  an 
experiment  and  it  was  thought  best  not  to  include  too  many  classes 
in  the  first  attempt. 

CONDITIONS  OF  ENTRY. 

Separate  entry  blanks  were  prepared  for  each  class,  but,  as  they 
were  all  quite  similar,  only  one — that  for  market  milk — is  presented 
here. 

[National  Dairy  Show.    Milk  and  cream  section,  under  the  direction  of  the  Dairy  Division,  Bureau  of 
Animal  Industry,  U.  S,  Department  of  Agriculture.] 

OFFICIAL  ENTRY  BLANK. 

MARKET  MILK    (CLASS   II). 

P.  O.  address:  —  — . 

Date:  -      — ,  1906. 
E.  SUDENDORF,  Chicago,  III., 

Secretary,  National  Dairy  Show  Association: 

Please  enter  for  me  12  quarts  of  milk  to  compete  for  prizes  offered  by  the  association  at 
Chicago,  111.,  February  15-24,  1906,  in  accordance  with  the  conditions  herein  prescribed. 

(Signed) 

Rules:  (1)  Exhibitors  can  make  only  one  entry.  This  must  include  12  quarts  of  milk  in 
bottles  (quarts  or  pints)  placed  in  a  box  suitable  for  shipping.  (2)  The  milk  to  be  the  prop- 
erty of  the  association.  (3)  Every  exhibitor  is  required  to  fill  out  and  sign  the  following 
certificate : 

I,  —  — ,  hereby  certify  that  the  milk  entered  in  this  competition  is  a  fair  sample 

of  the  product  sold  by  me,  that  it  is  free  from  preservatives,  and  that  it  has  not  been  pas- 
teurized or  sterilized.  I  further  state  that  I  do  not  claim  or  advertise  to  produce  "  certified  " 
milk. 

(Signed) 

(Proprietor)  — . 

(Signed  in  my  presence)  — . 

The  above  must  be  signed  by  the  proprietor,  secretary,  or  manager,  and  a  disinterested 
party. 

JAS.  A.  WALKER,  President. 
E.  SUDENDORF,  Secretary. 

HOW    TO    COMPETE. 

Milk,  to  compete  for  prizes,  must  be  sent  by  express  from  station  nearest  the  producer, 
direct  to  E.  Sudendorf,  secretary,  National  Dairy  Show  Association,  care  Chicago  Cold 
Storage  and  Warehouse  Company,  Sixteenth  street  and  Indiana  avenue,  Chicago,  111.,  and 
express  receipt  must  accompany  entry  blank.  Express  charges  on  exhibits  must  be  prepaid 
to  destination. 

The  package  should  be  iced  and  carefully  wrapped,  the  shipping  tag  plainly  addressed, 
on  outside;  also  card  tacked  on  box  inside  the  wrapping,  plainly  giving  sender's  name  and 
address,  so  as  to  avoid  mistakes  in  identifying  packages. 


MILK    AND    ORKAM    EXHIBIT    AT    NATIONAL    DAIRY    SHOW.         <> 

In  order  that  the  milk  entered  l>y  the  exliihitors  may  l>e  of  the  saint-  age  when  ><-ored.  il  i- 
herebv  specified  that  it  shall  l>e  drawn  from  the  cows  rVhruary  12  and  shipped  by  expre-s 
as  soon  thereafter  as  possible. 

The  secretary  or  his  representative  will  be  on  hand  to  take  charge  of  milk  on  its  arrival 
and  will  see  that  it  is  properly  cared  for. 

It  is  desirable  that  the  package  be  plainly  marked  in  some  way  giving  the  name  of  the 
exhibitor,  and  that  the  bottles,  caps,  etc.,  be  such  as  are  used  in  the  regular  trade,  thus  giv- 
ing an  individuality  to  each  exhibit.  It  is  also  desired,  if  possible,  that  a  photograph  of 
either  the  interior  or  exterior  of  your  dairy  barn  or  dairy  house  accompany  the  application 
for  use  in  the  exhibit. 

Only  these  official  entry  blanks  furnished  by  the  secretary  will  be  accepted. 

QCESTIOXS    TO    BE    ANSWERKI)    HV     EXIIIKITOKS. 

1.  dive  date  and  hour  this  milk  was  drawn  from  the  cow:  — . 

2.  (live  date  and  hour  this  milk  was  delivered  to  the  express  company:  — . 

3.  Does  this  milk  fairlv  represent  the  average  product  of  your  herd  in  qualitv  and  clean- 
liness?  -      — . 

4.  How  was  the  milk  treated  from  the  time  it  was  drawn  from  the  cow  until  shipped? 


Remarks:  -      — . 

SCORING  THE  MILK  AND  CREAM. 

The  idea  of  scoring  milk  and  cream  on  a  basis  similar  to  that  used 
for  butter,  and  having  score  cards  giving  a  certain  number  of  points 
for  flavor,  composition,  and  bacterial  content,  is  entirely  new.  but 
this  plan  \vas  carried  out  in  the  present  instance  with  most  satis- 
factory results.  In  fact,  much  less  difficulty  was  experienced  by 
the  judges  in  deciding  upon  the  various  points  than  was  anticipated. 
As  already  stated,  all  the  milk  and  cream  entered  in  this  contest  was 
produced  on  February  1'J  and  was  packed  in  ice  and  shipped  to  a 
cold-storage  house  in  Chicago.  The  scoring  was  done  February  l-">. 
when  the  product  was  three  days  old. 

JUDGES    AND    EXPERTS. 

It  was  planned  at  the  outset  to  give  the  products  exhibited  tl:e 
most  careful  and  rigid  examination  possible  on  all  points,  so  that 
the  final  results  would  be  beyond  question.  The  judges  were  C.  B. 
Lane,  assistant  chief  of  the  Dairy  Division:  W.  A.  Stocking,  jr.. 
bacteriologist,  Storrs  Experiment  Station,  and  Ivan  C.  Weld,  in- 
structor in  dairying,  New  Hampshire  College.  In  addition  to  the 
judges,  two  experts  from  the  Dairy  Division  were  employed  to  make 
tests,  namely,  C.  E.  Gray,  chemist,  and  L.  A.  Rogers,  bacteriologist. 

SCORE    CARDS. 

The  score  cards  used  in  each  class  are  presented  herewith.  While 
some  minor  changes  would  probably  be  made  if  the  work  were 
repeated,  in  general  it  may  be  said  that  they  were  satisfactory  to  all 
concerned . 

1883— No.  87— (X> 2 


10 


MARKET    MELK    INVESTIGATIONS. 


[National  Dairy  Show,  Chicago,  111.,  February  15-24,  190fi.] 
MILK  JUDGING — CLASS  I  (CERTIFIED  MILK). 

Under  the  direction  of  the  Dairy  Division,  Bureau  of  Animal  Industry,  I".  S.  Department  of  Agri- 
culture. 

Score  for  sample  marked:   


NUMERICAL  SCORE. 


Perfect,  100          P,  ...  Chemical  quali-      Keeping  qualities.        appearance  of  pack- 

•us-        ties,  20  points.  30  points.  age  and  contents,  10 


points. 


General  condition  and 
appeara 
age  and 
points. 


Score. 


Date: 


-,  1906. 


Initials  of  Judge 


DESCRIPTIVE  SCORE. 
(Check  as  found  below.) 


Flavor. 


Chemical  qualities. 


Keeping  qualities. 


General  condition 
and  appearance 
of  package  and 
contents. 


Perfect. 

Bitter. 

Weedy. 

Garlic. 

Silage. 

Cowy. 


Perfect.  I  Perfect. 

Fat  below  amount  guaranteed.     Bacteria  exceed  guarantee. 

Total    solids    below    amount     Objectionable  bacteria, 
guaranteed. 

i  Excessive  acid. 

Sour. 


Perfect. 

Sediment. 

Unattractive. 


[National  Dairy  Show,  Chicago,  III.,  February  15-24,  1900.] 
MILK  JUDGING — CLASS  II  (MARKET  MILK). 

Under  the  direction  of  the  Dairy  Division,  Bureau  of  Animal  Industry,  U.  S.  Department  of  Agri- 
culture. 

Score  for  sample  marked:  


NUMERICAL  SCORE. 


points. 


Flavor,  40  points. 


Score. 


General  condition  and 
Chemical  quali-       Keeping  qualities,        appearance  of  pack- 


ties,  25  points. 


25  points. 


age  and  contents,  10 
points. 


Date:  -      — ,  1906. 


Initials  of  Judge: 


DESCRIPTIVE  SCORE. 
(Check  as  found  below.) 


Flavor. 


Chemical  qualities. 


Perfect. 

Bitter. 

Weedy. 

Garlic. 

Silage. 

Cowy. 


Perfect. 

Fat  below  3.25  per  cent. 

Total  solids  below  12  percent. 


Keeping  qualities. 


General  condition 
and  appearance 
of  package  and 
contents. 


Perfect.  '  Perfect. 

Bacteria  exceed  100,000  per  c.  c.  '  Sediment. 


Objectionable  bacteria. 
Excessive  acid. 
Sour. 


Unattractive,. 


MILK    AND    CRKAM    EXHIBIT    AT    NATIONAL    DAIRY    SHo\V.       11 

[National  Dairy  Show,  Chicago.  III..  February  1.VJ4,  1!HM,.| 
CKEAM  .Inxax«;  — (.'I.ASS   III. 

I'lidor  the  direction  of  the  Dairy  Division,  Bureau  of  Animal  Industry,  r.  S.  Department  of  Agri- 
culture. 

Score  for  xnin/tle  markrd:   

NTMKRICAL  SCOKK. 


(icneral  condition  and 

Perfect.  100          L-I.V.T  -in  11  •lint*        Chemical  quali-       Keeping  qualities,        appearance  of  pack- 
points.  ties,  20  points.  25  points.  age  and  contents,  15 

points. 


Score. 


Date:-      — ,  190(i.  Initials  of  judge: 

DKSCHII'TIVK  SCORE. 
(Check  as  found  below,  i 


Cieneral  condition 

Flavor.  Chemical  qualities.  Keeping  qualities.  of'' pm'k'ige^'nd 

contents. 


Perfect.  Perfect.  Perfect.  Perfect. 

Bad  odor.  Wide  variation  from  guaran-      Excessive  numlK>r  of  bacteria.       Frothy. 

teed  percentage  of  fat. 
Bitter.  Objectionable  bacteria.  Lumpy. 

Fat. 
Weody.  Excessive  acid.  Sediment. 

Solids  not  fat. 
Garlic.  Sour.  I'natt  ractivi 

Total  solids. 
Silage. 

Cowy. 


TESTS    FOR    FLAVOR. 

Flavor  was  <;iven  the  most  points  on  the  score  card  in  all  three 
classes  for  the  reason  that  it  was  considered  the  most  important. 
Unpalatable  milk  or  cream  is  of  practically  no  value  as  an  article  of 
food;  on  the  other  hand,  if  these  products  contain  a  low  percentage 
of  fat  or  solids  not  fat  or  an  excessive  number  of  bacteria  and  still 
have  a  <xood  flavor,  they  may  be  utili/.ed.  and.  in  fact,  more  or  less 
milk  and  cream  of  this  character  is  used.  Hence  we  see  that  flavor- 
is  of  the  first  importance. 

Before  making  the  tests  the  samples  of  milk  were  heated  in  a 
water  bath  to  a  temperature  of  about  100°  F.  This  heating  seemed 
to  brinjj:  out  objectionable  flavors  in  a  more  marked  decree  than 
when  the  milk  was  cold,  although  tests  were  made  of  both  the  cold 
and  warm  milk.  Tests  for  flavor  in  the  cream  samples  were  made 
in  a  similar  manner.  If  one  has  never  collected  a  promiscuous  lot, 
of  samples  and  made  tests  of  this  character,  he  will  be  surprised  how 
easily  off-flavors  may  be  detected  and  how  much  the  <|iialitv  of  the 
flavor,  so  to  speak,  varies.  Some  of  the  samples  tested  seemed  to 


12  MARKET    MILK    INVESTIGATIONS. 

be  almost  entirely  lacking  in  flavor,  while  others  had  a  rich,  pleasant 
flavor  and  aroma. 

TESTS    FOR    CHEMICAL    QUALITIES. 

The  following  remarks  are  by  C.  E.  Gray,  who  made  the  chemical 
tests : 

The  acidity  of  the  milk  and  cream  was  determined  by  "Mann's  test,"  the  butter  fat  by 
the  Babcock  method,  and  solids  not  fat  by  the  lactometer.  In  addition  to  these  analyses 
all  samples  were  tested  for  formaldehyde  by  Ilehner's  method.  None  of  this  preservative 
could  be  detected  in  any  of  the  samples.  All  samples  were  tested  for  pasteurization  by 
Stock's  method.  From  this  test  it  could  not  be  determined  conclusively  that  any  of  the 
samples  had  been  pasteurized. 

TESTS    FOR    KEEPING    QUALITIES. 

L.  A.  RogerG,  who  performed  the  bacteriological  work,  remarks  as 
follows : 

All  plates  were  made  with  ordinary  2  per  cent  lactose  gelatin  and  with  dilutions  varying 
from  y1^  c.  c.  to  yooWo  c-  c-  The  counts  were  made  after  five  days,  excepting  when  the 
rapid  growth  of  liquifying  colonies  made  an  earlier  count  necessary.  In  some  cases  it  was 
evident  from  the  acidity  of  the  milk  that  the  colonies  of  the  lactic-acid  bacteria  had  not 
developed  at  the  time  the  bacteria  on  the  plates  were  counted. 

It  is  unsafe  to  generalize  from  the  limited  data  obtained  in  this  manner.  However, 
many  of  the  producers  of  these  milks  demonstrated  that  milk  with  a  low  bacterial  content 
can  be  secured  without  the  expensive  apparatus  usually  found  in  the  so-called  sanitary 
dairies.  Those  who  understand  and  observe  the  fundamental  rules  of  cleanliness  in  the 
stable,  where  the  great  contamination  of  milk  occurs,  have  little  difficulty  in  producing 
milk  with  good  keeping  qualities. 

APPEARANCE  OF  PACKAGES  AND  CONTENTS. 

It  is  of  interest  to  note  the  different  styles  of  shipping  cases  in 
which  the  exhibits  were  sent  (see  pi.  1,  fig.  1).  Some  were  very  neat 
(see  pi.  1,  fig.  2),  and  this  goes  a  good  way  in  selling  milk.  Many  of 
them  were  made  entirely  of  wood,  others  had  a  galvanized-iron  case 
inside  of  a  wooden  box.  All  of  the  samples  were  heavily  iced. 

While  only  a  few  points  were  allowed  on  the  score  card  for  the 
appearance  of  the  package  and  contents,  this  phase  of  the  scoring  is 
considered  of  sufficient  importance  to  call  for  special  attention. 
There  is  no  excuse  for  the  presence  of  dirt  or  sediment  of  any  kind  in 
milk  or  cream ;  it  is  an  indication  that  it  comes  from  an  unclean  dairy. 
Wherever  such  was  found  by  the  judges,  six  points  were  deducted, 
and  several  bottles  were  always  examined  to  make  sure  that  this 
criticism  could  justly  be  made  on  the  whole  shipment.  Aside  from 
sediment,  the  general  appearance  and  neatness  of  the  package  was 
considered.  Sometimes  the  caps  fitted  very  poorly  and  in  one  or 
two  instances  tin  tops  were  used,  the  latter  not  being  desirable  from 
a  sanitary  standpoint.  In  the  case  of  the  certified  milk  a  number 
of  styles  of  caps,  coverings,  and  methods  of  sealing  were  presented, 
some  of  which  were  verv  attractive. 


BUL.   No.  87.  B.   A.  I. 


PLATE  1. 


FIG.  1.— SOME  OF  THE  SHIPPING  CASES  CONTAINING  SAMPLES  OF  MILK  AND  CREAM. 


FIG.  2.    A  GOOD  SHIPPING  CASE. 


BUL.   No.  87.  B.  A.  I. 


PLATE  2. 


FIG.  1.— STYLES  OF  BOTTLES  IN  CLASS  I— CERTIFIED  MILK. 


FIG.  2.— STYLES  OF  BOTTLES  IN  CLASS  H-MARKET  MILK. 
i Sec  clc-cri|>iinii  in  text,  j'tine  l:i.  i 


MILK    AND    CREAM    EXHIBIT    AT    NATIONAL    DAIRY    SHOW.       18 

A  few  samples  of  bottles  and  coverings  are  shown  in  plate  2,  a  brief 
description  of  which  is  as  follows:  Countingfrom  left  to  right  of  figure 
1 — certified  milk — the  top  of  the  first  bottle  has  an  outside  covering 
of  thin  paper  fastened  with  an  elastic  band:  on  this  covering  are 
stamped  the  words  "Certified  milk"  and  the  name  of  the  dairy. 
This  covering  prevents  dust  from  reaching  the  inner  cap:  the  latter, 
which  fits  tightly  into  the  top  of  the  bottle,  is  the  ordinary  paper 
pu'p  cap  commonly  used  for  milk  bottles.  The  tops  of  the  second 
and  third  bottles  are  neatly  covered  with  tin  foil,  under  which  were 
ordinary  paper  caps  covered  with  about  one-eighth  inch  of  paraffin. 
The  tin  foil  and  paraffin  make  the  finish  more  expensive,  but  they 
are  more  satisfactory  to  the  customer,  and,  altogether,  these  two 
bottles  present  the  most  attractive  appearance.  In  addition  to  the 
above  precautions  the  second  bottle  is  fastened  with  a  wire  and  lead 
seal.  The  fourth  and  fifth  bottles  are  also  covered  with  tin  foil,  but 
are  not  as  attractive  as  the  two  just  described,  for  the  reason  that  the 
foil  extends  down  too  far  on  the  bottle  and  looks  ragged.  These 
bottles  have  no  paraffin  under  the  foil,  simply  a  plain  cap.  The 
last  bottle  to  the  right  has  a  piece  of  thin  rubber  cloth  fastened  over 
the  top  with  an  elastic  band;  this  keeps  out  all  water  and  dust,  but 
it  is  not  very  attractive.  It  will  be  noted  that  while  the  six  bottles 
all  hold  the  same  amount  of  milk,  there  is  quite  a  difference  in  their 
height,  some  having  a  short  neck  and  others  a  tall  slim  neck,  which 
makes  the  cream  appear  to  have  greater  volume. 

Turning  to  figure  2 — market  milk — we  have  quite  a  contrast  in 
the  style  of  bottles  presented.  Counting  from  the  left,  the  first, 
third,  and  fourth  are  ordinary  types  of  market  milk  bottles  having 
ordinary  caps.  In  the  case  of  the  first,  however,  about  one-eighth 
of  an  inch  of  paraffin  is -filled  in  over  the  cap,  making  it  air-tight  and 
dust  proof.  The  second  bottle  differs  from  the  others  in  having  the 
neck  marked  off  in  rings,  indicating  the  number  of  ounces  of  cream 
on  the  top  of  the  bottle.  The  fifth  and  sixth  bottles  have  tin  tops 
in  addition  to  paper  caps.  This  style  of  top  is  not  considered  sani- 
tary and  is  gradually  disappearing  from  the  milk  trade. 


14 


MARKET    MILK    INVESTIGATIONS. 


SCORES. 

The  numerical  and  descriptive  scores  are  given  in  the  following 
tables : 

Numerical  scores  of  the  exhibits  of  certified  milk,  market  milk,  and  cream. 
CLASS  I— CERTIFIED  MILK. 


Sample  No. 

Flavor 
(perfect  40 
points). 

Chemical 
qualities 
(perfect  20 
points). 

Keeping 
qualities 
(perfect  30 
points). 

General 
condition 
and  ap- 
pearance 
of  package 
and  con- 
tents (per- 
fect 10 
points). 

Total 
score. 

101 

30 
35 
37 
38 
37 
35 
35^ 

20 
20 
20 
20 
20 
20 
20 

30 
30 
o620 
30 
30 
30 
30 

10 
10 
10 
10 
10 
10 
10 

96 
95 
87 
98 
97 
95 
95J 

102 

103  

104 

105                 .... 

10G  

107 

115  f 

CLASS  II—  MARKET  MILK. 

Sample  No. 

Flavor 
(perfect  40 
points). 

Chemical 
qualities 
(perfect  25 
points). 

Keeping 
qualities 
(perfect  25 
points). 

General 
condition 
and  ap- 
pearance 
of  package 
and  con- 
tents (per- 
fect 10 
points). 

Total 
score. 

201                      .... 

35 
34 
35 
33 
30 
33| 
34" 
30 
33 
32 
30 
37 
30 
33 
35 
30 
30 
32 
35 
35 

25 
25 
«/17 
25 
25 
25 
25 
25 
25 
25 
25 
«/19 
25 
25 
25 
25 
25 
25 
25 
25 

25 
d-23 
i*23 
25 
d23 
25 
25 
25 
25 
25 
25 
06  17 
25 
25 
25 
nbg 
25 
a  6  19 
24' 
«o 

10 
10 
09£ 
10 
10 
10 
10 
10 
10 
10 
h  4 
10 
10 
M 
M 

(78 

10 
10 
3 
10 

95 

92 
84i 
93 
88 
93J 
94 
90 
93 
92 
85 
83 
96 
87 
89 
71 
90 
80 
87 
95 

202 

203 

204                

205 

200                       ... 

207     

208 

209                ... 

210  

211 

212            

213 

214 

215     

210 

217 

218  

219 

220                 

221  <• 

222 

35                    25 
35  i                 25 

fl24 
624J 

10 
10 

94 
95t 

293 

«  Excessive  bacteria. 
6  Object.ionable  bacteria, 
c  Barred  from  competition. 
d  Excessive  acid. 


f  Fat  below  standard. 
/Solids  below  standard. 
a  Imperfect  package. 
A  Sediment. 


MILK    AND    CREAM    EXHIBIT    AT    NATIONAL    DAIRY    SHOW.      15 

Numerical  scores  of  the  exhibits  of  certified  milk,  market  milk,  am/  crtum-  — ('out  imird. 

CLASS  I1I-CKKAM. 


Chemical  Keeping 

Samnle  Xo                                          Flavor         qualities  qualities 

(perfect  40  ,  (perfect  20  <|>crfect  2.1 

points).         points'.  points'. 


301... 

3ii 
33 
30 

3.5 
37 

20 

20 
<•  111 
20 
20 

'i  23                     ''10 
2.5                    1  .5 
25                    1  5 
</  c  JO                      '  1  .) 

HI; 
9.5 

302  

303 

304 

305 

307 

34 

37 
37} 
38 

37' 
38 
33 

32  , 

1 

20                   rf23                    '14'. 
20                     25                     1  .5 
20                  '24                      1.5 
20                '''22                       1.5 
20                     2.5                   '  14 
20                     25                   '  14 
20                     2.5                     1.5 
20                     2,5                     1.5 
20                     25                  '  A  H 

<  Objectionable  bacteria. 
/Imperfect  package. 
g  Barred  from  competition. 
A  Sediment. 

'.is 
'.'3 
Mi 

308     

309  

310  

311  

314 

315 

317  

a  Excessive  acid. 
*>  Frothy  and  lumpy. 
cFat  below  standard. 
<l  Excessive  bacteria. 

Descriptive  scores  of  the  exhibits  of  certified  milk,  market  milk,  and  crtin 
CLASS  I-CERTIFIEU  MILK. 


Lique- 
fying 

Total  bac- 

Imc- 

Sum- 
pie 

Flavor. 

Specific 
gravity. 

Fat. 

Solids 
not  fat. 

Total 
solids. 

Acid- 
itv. 

teria  per 
cubic  cen- 

tj'™             Kemarks. 

timeter. 

cubic 

centi- 

meter. 

P  ct. 

P.  ft. 

P.  ct. 

P.  cl. 

101... 

Good  

1.0313 

.5.0 

8.84 

13.  84 

0.  189 

200 

30      Slow  liquefiers. 

102 

.do.    .. 

1.0303 

5.3 

8.04 

13.94 

.  175 

850 

0 

103... 

Excellent.  .. 

1.0324 

4.  1 

8.  93 

13.  03 

.  185 

.51,  OCX) 

1,200      Potato  bacillus. 

104... 

do  

1.0324 

4.2 

8.95 

13.  15 

.  198 

2,  ,500 

.VH)      Slow  liqueficrs. 

105 

do  

1.0313 

4.  7 

8.78 

13.  48 

.  193 

120 

30              Do. 

lOti... 

Good  

1.0313 

3.8 

8.  (10 

12.40 

.  189 

0 

0 

107... 

Excellent... 

1.0313 

4.7 

8.78 

13.48 

.  171 

2t>0 

20      Potato  bacillus. 

A  ve  rage  . 

1   .5 

8.79 

13.33 

.18<> 

7.847 

2.54 

i 

'  Barred  from  competition. 


6  MARKET    MILK    INVESTIGATIONS. 

Descriptive  scores  of  the  exhibits  of  certified  milk,  market  milk,  and  cream — Continued. 
CLASS  II— MARKET  MILK. 


Sam- 
ple 
No. 

Flavor. 

Specific 
gravity. 

Fat. 

Solids 
not  fat. 

Total 
solids. 

Acid- 
ity. 

Total  bac- 
teria per 
cubic  cen- 
timeter. 

Lique- 
fying 
bac- 
teria 
per 
cubic 
centi- 
meter. 

Remarks. 

201... 
202... 

203... 
204... 
205... 
206... 
207 

Excellent... 
Good  

Excellent... 
Good  
Strong 

1.0324 
1.  0345 

1.0355 
1.0313 
1.  0324 
1.  0303 
1.0318 
1.0318 

1.0328 
1.0303 

1.0318 
1.0303 

1.0308 
•    1.  0303 

1.0313 
1.0324 
1.0334 
1.0313 

1.  0329 
1.0318 

P.  ct. 

5.8 

5.8 

2.6 
4.4 
6.0 
5.5 
5.0 
3.6 

4.4 
4.6 

5.0 
3.2 

4.6 
4.2 

3.6 
4.2 
3.8 
7.1 

3.4 
4.2 

P.  ct. 
9.28 
9.56 

9.38 
8.72 
9.33 
8.67 
9.22 
8.93 

9.10 
9.14 

8.96 
8.22 

8.68 
8.42 

8.55 
8.95 
9.12 
9.28 

8.92 
8.55 

P.  ct. 
15.09 
15.36 

11.98 
13.12 
15.33 
14.17 
14.22 
12.53 

13.50 
13.74 

13.96 
11.42 

13.28 
12.62 

12.15 
13.15 
12.92 
16.38 

12.22 
12.75 

P.  ct. 
0.207 
.234 

.237 
.196 
.258 
.175 
.201 
.192 

.199 
.171 

.205 
.176 

.198 
.180 

.172 
.225 
.221 
.183 

.189 
.  194 

35,000 
8,800 

2,900 
900 
23,600 
2,400 
400 
14,500 

3.  (WO 
3,300 

19,000 
295.000 

6,000 
13,800 

6,000 
21,000,000 
900 
241.000 

57.000 
13,600 

5,000 
700     Liquefiers,  various 
kinds. 
100     Slow  liquefiers. 
0 
300 
1,000  !          Do. 
100 
0     Spreading   liquefi- 
ers. 
200 
500     Large      spreading 
liquefiers. 
4,000 
109,000     Liquefiers  spread- 
ing, growth  dif- 
fused. 
600 
2.600     Liquefiers     large, 
spreading. 
2,000     Slow  liquefiers. 
710.000 
0 
72,000     Spreading    liquefi- 
ers. 
10,000     Liquefiers,  proteus 
like. 
9,500      Liquefiers,      small 
colonies. 

Good  
.do  

208... 

209... 
210 

Unpalatable 

Unpleasant. 
.   ..do  

211... 
212... 

213 

Unpalatable 
Excellent.  .. 

Fine  

214... 

215... 
216... 
217 

Unpalatable 

Good  
Unpalatable 
do 

218... 
219... 
220 

Unpleasant. 
Good  
do 

221  n  . 
222... 

223... 

Good  
Excellent  

Average. 

1.0335 
1.0340 

4.0 
4.4 

9.19 
9.4 

13.19 
13.80 

.198         113,000 
.214           41,000 

14.000     Liquefiers,  spread- 
ing. 
8.900     Small  colonies  liq- 
uefiers. 

4.5 

8.98 

13.49 

.  200         995.  182 

43.204 

CLASS 

III—  CREAM. 

301  .  .  . 
302.   . 

Excellent 

34  0 

0.232 

.270 
.218 

.187 
.217 

4,000 
1,200 
12,000 
88.000 
2,810,000 

200     Slow  liquefiers. 
500     Potato  bacillus. 
200     Slow  liquefiers. 
4.000      Potato  bacillus. 
43.000     Spreading   liquefi- 
ers. 

Bad 

44.0 

303... 
304 

Excellent 

17  0 

do 

36.0 

305...         --do  

34.0 

306<*. 
307... 

Good  

29.0 

.241 
.202 

.171 
.171 

.176 

.180 
.198 

.203 
.207 

426,  000 
10.700 
98,000 
256.000 

0 

2.300 
46,000 

166,000 
104,000 

600 
2,100 
25,000 
76.000 

0 

100 
8,600 

14,000 
7,000 

Do. 
Do. 
Do. 
Liquefiers  spread- 
ing,  various 
kinds. 
Liquefiers  spread- 
ing. 
Potato  bacillus. 
Liquefiers  slow, 
yellow  color. 
Liquefiers  spread- 
ing. 
Liquefiers  spread- 
ing, growth  dif- 
fused. 

308... 
309 

Excellent 

26  0 

do    - 

31.0 

310  do  - 

31.0 

311... 

Good  

25.0 
36.  0 

314... 
315. 

Excellent.  .  . 

do 

27  0 

316... 

317... 

Bitter  

34.0 

Cowy  
Average. 

CO 

31.0 

J205 

2X7.  S7! 

12,950 

Barred  from  competition. 


&  Fat  per  cent  not  determined. 


MILK    AND    CREAM    EXHIBIT    AT    NATIONAL    DAIRY    SHOW.       17 

THE  AWARDS  IN  CLASS  I     CERTIFIED  MILK. 

There  were  eight  entries  in  this  class,  and  none  of  them  had  a 
disagreeable  flavor,  but  there  was  a  great  difference  in  the  quality 
or  pleasantness  of  the  flavor.  The  chemical  qualities  of  the  milk 
received  most  careful  attention,  and  the  percentage  of  butter  fat 
ranged  from  3.X  to  o.3,  averaging  4.o.  The  percentage  of  total 
solids  ranged  from  12.40  to  13.94,  and  averaged  13.33.  The  vari- 
ation was,  therefore,  within  comparatively  narrow  limits,  which  of 
course  would  naturally  be  expected  in  milk  of  this  class.  The  num- 
ber of  bacteria  in  the  certified  milk  samples  ranged  from  0  to  ~>  1.000 
per  cubic  centimeter.  The  number  of  putrefactive  and  undesirable 
bacteria  was  very  small  in  most  cases".  The  percentage  of  acidity 
varied  from  0.171  to  0.198,  and  averaged  0.1SG.  It  should  be  remem- 
bered that  all  samples  were  3  days  old  when  tested.  The  scores 
varied  from  X7  to  OS,  and  averaged  94. S.  There  was  no  sediment 
found  in  any  of  these  samples. 

The  medals  and  diplomas  in  this  class  were  awarded  as  follows: 

Number  of  sample  and  name  of  exhibitor.  state.  Soon-.  Award. 


104    S.  M.  Shoemaker 

Maryland  . 

'.IS 

<.<»M  medal 

105.  Frank  J.  Carr 

New  York 

<»7 

Silver  medal 

'Mi 

107.  Towar's  Wavne  Count  v  Creamerv  C'o  
102.  St.  Louis  Da'irv  Co 

Michigan  
Missouri 

'.>•'} 

Do. 

Do 

106.  Woodend  Farm  Co 

Minnesota 

'.'.'I 

Do. 

One  entry  not  included  above  failed  to  reach  the  diploma   mark   (it">  .  and   one  was  barred  from 
conipct  ition. 

CONDITIONS    UNDER    WHICH    THE    CERTIFIED    MILK    WI.NMXC    THE    (i()LD 
MEDAL    WAS    PRODUCED." 

The  building  in  which  the  cows  were  stabled  was  a  single  story, 
with  concrete  and  glass  sides,  plastered  ceiling,  concrete  floors,  indi- 
vidual watering  device,  and  a  modern  system  of  ventilation.  (See 
pi.  3.)  The  cows  were  principally  grade  Shorthorns,  with  a  lew 
grade  llolsteins.  Previous  to  milking  the  fore  milk  was  drawn  into 
a  small  cup  at  the  side  of  the  milk  pail.  The  pail  had  a  small  aper- 
ture over  which  was  drawn  a  sterile  cheese  cloth,  a  fresh  cloth  being 
used  for  each  cow.  The  milk  was  promptly  removed  from  the  barn 
and  run  over  a  cooler  and  bottled  as  quickly  as  possible.  The 
feeds  used  were  those  ordinarily  approved  for  cattle,  cotton-seed 
meal  and  silage  being  used  moderately. 

DESCRIPTION    OF   THE    DAIRY    PRODUCING    THE    CERTIFIED    MILK    WHICH 
WON    THE    SILVER    MEDAL. 

The  cows  are  kept  in  a  basement  barn  with  concrete  floor.  The 
stable  is  well  lighted  and  ventilated.  The  herd  of  L'OO  cows  is  com- 
posed of  Brown  Swiss,  Jerseys,  and  a  few  Holstein-Friesians. 

a  The  same  exhibitor  also  won  the  silver  medal  in  the  rream  eoiite<t. 


18  MARKET    MILK    INVESTIGATIONS. 

The  dairy  building  is  all  concrete,  built  upon  the  most  approved 
plans,  and  equipped  with  modern  dairy  utensils.  After  milking,  the 
milk  is  simply  run  over  a  cooler,  bottled,  and  iced. 

THE  AWARDS  IN  CLASS  II— MARKET  MILK. 

There  were  23  entries  in  this  class,  and  all  of  the  milk  was  sound 
and  sweet  when  tested.  A  great  variety  of  flavors  were  found  in  the 
samples  exhibited  in  this  class;  one  had  a  pronounced  silage  odor, 
two  or  three  had  a  suggestion  of  a  cowy  odor,  etc.  The  percentage 
of  butter  fat  in  the  various  samples  ranged  from  2.6  to  7.1,  and 
averaged  4.5.  All  but  two  samples  passed  the  standard  of  3.25  per 
cent  which  was  used  in  this  test.  The  total  solids  ranged  from  11.42 
to  16.38  per  cent,  and  averaged  13.49,  all  but  two  passing  the  stand- 
ard of  12  per  cent.  The  acidity  ranged  from  0.171  to  0.25S  per  cent, 
and  averaged  0.200;  three  wTere  above  the  standard  of  0.225  per 
cent.  The  total  bacteria  ranged  from  400  to  21,000.000  per  cubic 
centimeter;  leaving  out  the  highest  count  (21,000,000),  the  average 
was  39,273.  The  liquefying  bacteria  ranged  from  0  to  710,000,  and 
averaged  43,204.  The  total  score  ranged  from  71  to  96,  and  aver- 
aged 89.7. 

The  following  were  awarded  medals  or  diplomas  in  this  class: 


Number  of  sample  and  name  of  exhibitor.  State.  Score.  Award. 


213.  Wyatt  &  Son 

Wisconsin 

96     Gold  medal. 

223.  S.  Edwin  Thornton 

Maryland  . 

95J   Silver  medal. 

201.  N.  N.  Rose  . 

New  York  .  . 

95  ;  Diploma. 

220.  Storrs  Experiment  Station 

Connecticut 

95            Do. 

222.  H.  1'.  Hood  &  Sons 

Massachusetts  . 

94            Do. 

207    Mrs   N   E    Parrish 

94             Do 

20(i.  C.  E.  Hill 

Illinois 

93J           Do. 

209.  S.  M.  Shoemaker  . 

Maryland.. 

93             Do. 

204.  Wieland  Dairy  Co 

Illinois 

93             Do. 

202.  L.  P.  Bailey 

Ohio 

92             Do. 

210    J    Gilbert  Hickcox 

92             Do 

217.  A    E    Thompson 

Illinois 

90             Do. 

208.  Union  Dairy  Co 

do 

90             Do. 

Ten  in  this  class,  not  included  above,  failed  to  reach  the  diploma  mark  (90). 

CONDITIONS    UNDER    WHICH    THE    MARKET   MILK    RECEIVING   THE    GOLD 
MEDAL    WAS    PRODUCED. 

The  herd  consists  of  choice  purebred  and  grade  Jerseys,  numbering 
about  30  milking  cows.  It  is  the  practice  of  the  owner  to  raise  heifer 
calves  from  the  best  cows.  The  barn  is  well  lighted  and  ventilated, 
the  floors  are  of  cement,  and  the  walls  and  ceiling  are  kept  thoroughly 
whitewashed.  The  manure  from  the  stables  is  hauled  direct  to  the 
field. 

The  feed  used  in  this  dairy  consists  of  corn  silage  (well  eared), 
shredded  corn  stover,  and  mixed  hay  for  roughage,  the  grain  part  con- 
sisting of  wheat  bran  and  middlings  and  buckwheat  middlings,  besides 
the  corn  in  the  silage.  Care  is  taken  during  milking  to  have  as  little 
dust  as  possible  in  the  barn.  The  cows  are  kept  thoroughly  clean. 


BUL.   No.  87.  B.  A.  I. 


PLATE  3. 


BUL.   No.  87.  B.  A.   I 


PLATE  4. 


FIG.  1.— INTERIOR  OF  DAIRY  HOUSE  WHERE  MARKET  MILK  RECEIVING  GOLD  MEDAL 

WAS  HANDLED. 


FIG.  2. -SOME  OF  THE  Cows  WHICH  PRODUCED  MARKET  MILK  RECEIVING  GOLD  MEDAL 


MILK    AND    CREAM    EXHIBIT    AT    NATIONAL    DAIRY    SHOW.      19 

The  milk  from  each  cow  is  weighed  after  milking,  and  as  soon  as  a 
small  can  is  filled  it  is  taken  to  a  separate  building  used  only  for  han- 
dling milk.  Here  the  milk  is  strained  through  a  wire  strainer  and  three 
cloth  strainers  and  stored  in  cold  water  until  bottled.  After  bottling. 
the  milk  is  placed  in  cases  and  packed  in  ice  ready  for  delivery.  All 
dairy  utensils  are  rinsed,  washed,  scalded  with  boiling  water,  and 
drained.  The  herd  is  tuberculin  tested  and  great  care  is  exercised  to 
keep  it  healthy. 

The  milk  retails  at  6  cents  per  quart  throughout  the  year  in  a  small 
town  of  3,000  inhabitants.  The  owners  take  much  pride  in  produ- 
cing clean  milk  free  from  dangerous  germs. 

DESCRIPTION     OF    THE    DAIRY    WHICH    PRODUCED    THE     MARKET    MILK 
WINNING    THE    SILVER    MEDAL. 

The  barn  is  a  frame  structure  of  ordinary  type.  The  herd  of  2X 
cows  is  of  mixed  breeding,  and  includes  Jersey,  Ilolstein,  and  Short- 
horn grades.  The  cows  are  fed  a  well-balanced  ration  the  year  round. 
When  the  milk  was  produced  for  the  contest  the  ration  consisted  of 
millet  hay  and  cut  corn  stover,  supplemented  with  corn  and  cob  meal. 
dried  brewers'  grains,  and  molasses  feed.  The  milk  was  produced  and 
handled  in  a  cleanly  manner,  cooled  and  aerated  immediately  after 
being  drawn,  and  stored  in  spring  water. 

THE  AWARDS  IN  CLASS  III     CKEAM. 

The  exhibits  of  this  product  were  of  a  very  fine  character,  consider- 
ing that  they  were  three  days  old  when  scored  and  that  some  of  them 
had  been  shipped  from  a  distance  of  over  a  thousand  miles.  The  per- 
centage of  fat  in  the  various  cream  samples  ranged  from  17  to  4-4,  the 
acidity  from  0.171  to  0.270.  One  only  was  found  to  be  above  the 
acidity  standard  of  0.25  per  cent.  The  total  bacteria  ranged  from 
0  to  2.S10.000.  The  number  of  liquefying  bacteria  ranged  from  0  to 
76,000.  The  total  scores  ranged  from  SO  to  OS,  and  averaged  <):>.(>. 

The  awards  in  the  cream  contest  were  as  follows: 


Niimlter  <>f  sample  and  name  of  exhibitor. 


Award. 


315. 
308. 
309. 
314. 
301. 
311. 
303. 
304. 
310. 
3  Hi. 
307. 
305. 


Storrs  Experiment  Station Connecticut. 

Union  Dairy  Co. ..  .    Illinois. 


S.  M.  Shoemaker Maryland 

Frank  K.  Ileadley Missouri 

M.  X.  Koss ! New  York.... 

Cott  Burnett Indiana 

L.  P.  Bailey Ohio 

(trace  (!.  Durand Illinois 

.1.  (iillx-rt  Hickcox Wisconsin. . . . 

Towar's  Wayne  County  Creamery Michigan 

R.  K.  Shannon .' '. Pennsylvania. 

V.  A.  Towers. ..  .  Wisconsin... 


Special  gold  medal. 
(Joid  medal. 
Silver  medal. 
Diploma. 

Do. 

Do. 

Dr 

I). 

D< 

I). 


Three  in  this  class,  not  included  above,  failed  to  reach  the  diploma  mark  (',«)> 


20  MARKET    MILK    INVESTIGATIONS. 

CONDITIONS  UNDER  WHICH  THE  CREAM  RECEIVING  THE  SPECIAL  GOLD 
MEDAL    WAS    PRODUCED. 

The  milk  from  which  the  cream  was  taken  was  the  mixed  milk  of  a 
herd  made  up  of  purebred  Jerseys,  Guernseys,  Ayrshires,  and  IIol- 
stein-Friesians. 

The  grain  fed  consisted  of  a  mixture  of  400  pounds  wheat  bran,  100 
pounds  cotton-seed  meal,  and  100  pounds  corn  meal,  6  to  8  pounds  of 
this  mixture  being  fed  to  each  cow.  For  roughage  each  cow  received 
40  pounds  of  silage  and  5  pounds  of  hay.  Previous  to  milking,  the 
udders  were  wiped  with  a  damp  cloth  and  the  milk  was  drawn  into 
covered  milk  pails.  After  being  drawn,  the  milk  was  taken  at  once 
to  the  dairy,  separated  by  means  of  a  centrifugal  separator,  and 
immediately  cooled  and  iced. 

LESSONS  FROM  THE  CONTEST. 
THE    KEEPING    QUALITIES    OF    SANITARY    MILK. 

As  stated  at  the  outset,  the  object  of  this  contest  was  wholly  edu- 
cational. It  was  desired  to  show  that  milk  and  cream  produced 
under  sanitary  conditions  could  be  shipped  long  distances  and  held 
for  several  weeks  without  any  other  means  of  preservation  than 
cleanliness  and  cold.  The  results  were  most  gratifying,  and  some  of 
the  samples  remained  perfectly  sweet  after  being  shipped  a  thousand 
miles  across  the  country,  put  in  storage  at  a  temperature  of  about  32° 
F.  for  two  weeks,  and  then  reshipped  a  distance  of  900  miles  to  Wash- 
ington, D.  C.,  where  they  were  stored  in  an  ordinary  ice  box  for 
several  weeks  longer,  some  of  the  certified  milk  samples  being  still 
sweet  after  five  weeks.  A  part  of  a  box  of  cream  entered  in  this 
contest  was  placed  in  cold  storage  in  Chicago  at  a  temperature  of  33° 
F.  and  remained  sweet  and  palatable  for  a  period  of  seven  weeks. 

SUPERIORITY    OF    CERTIFIED    OVER    MARKET    MILK. 

The  so-called  certified  milk  entered  in  this  contest  was  quite 
superior  to  the  market  milk,  the  total  scores  averaging  94.8  and 
89.7,  respectively.  This  result  goes  to  show  that  certified  milk  is  a 
superior  article,  and  is  actually  worth  more  when  we  consider  its 
better  flavor  and  keeping  quality  and  freedom  from  objectionable 
bacteria,  and,  further,  the  fact  that  the  richness  of  the  milk  is  guaran- 
teed. It  is  apparent  that  the  producer  of  certified  milk  must  be  a 
thoroughly  capable  man.  He  must  understand  matters  pertaining 
to  the  healthfulness  of  cows,  the  effect  of  disease  or  any  inflam- 
mation or  unusual  condition  of  the  cow  upon  the  milk,  also  the 
composition  and  effect  of  the  various  feeding  stuffs  on  the  cows,  the 
effect  of  overfeeding,  and  unusual  disturbances  which  affect  the 
quality  or  flow  of  the  milk;  he  must  have  some  knowledge  of  bac- 


MILK    AND    CREAM    EXHIBIT    AT    NATIONAL    DAIRY    SHOW.       '21 

teria  and  know  the  importance  of  sterilizing  utensils,  which  are 
sources  of  bacterial  contamination.  lie  must  appreciate  the  fact 
that  injudicious  feeding  of  turnips,  garlic,  ragweed,  and  unsound 
silage  will  produce  undesirable  flavors  in  milk,  and  must  know  how  to 
guard  against  them.  The  work  of  the  producer  of  certified  milk  is 
often  too  little  appreciated  by  those  who  require  such  milk  for  the 
sick  room,  infants,  etc.  They  should  rejoice  in  the  fact  that  by 
paying  a  little  higher  price  than  that  charged  for  ordinary  milk  a 
product  can  be  secured  that  is  guaranteed  to  be  rich,  pure,  clean, 
wholesome,  and  produced  from  healthy  cows. 

It  may  be  said  concerning  the  market  milk  exhibited  that  a  large 
percentage  of  the  samples  remained  sweet  for  a  week  in  the  exhibit 
case,  the  temperature  of  which  was  about  50°  F.  While  these 
samples  probably  represented  a  very  much  higher  quality  of  milk 
than  that  ordinarily  supplied  to  our  cities,  it  may  be  said  to  be 
demonstrated  that  market  milk  will  keep  for  several  days  if  handled 
with  reasonable  care  and  held  at  a  temperature  below  50°  F. 

While  no  definite  percentage  of  fat  was  specified  for  market  milk 
except  that  it  should  be  above  the  standard  of  3.25,  it  is  of  interest  to 
note  the  wide  variations  shown  in  the  23  samples  exhibited,  namely, 
2.6  to  7.1,  the  average  being  4.5.  It  is  known  that  such  wide  varia- 
tions are  not  uncommon  in  the  milk  supplied  to  many  of  our  citie-s. 

It  may  be  stated  that  these  wide  variations  occur  not  only  in  the 
milk  supplied  by  different  dealers,  but  in  the  milk  from  the  same 
dealer  from  day  to  day,  particularly  where  the  "dippage"  system  is 
practiced.  These  variations  may  be  due  to  not  properly  mixing  the 
milk  from  the  different  cows,  or  failing  to  mix  the  milk  in  the  can 
before  dipping  it  out.  This  results  in  dissatisfaction  on  the  part  of 
the  consumers,  for  the  reason  that  they  do  not  want  cream  deliv- 
ered to  them  one  day  and  a  product  approaching  skim  milk  the 
next.  This  question  of  uniformity  is  one  of  great  importance  to  both 
producer  and  consumer. 

SANITARY    METHODS    MORE    IMPORTANT    THAN*    BREED    OF    COWS. 

The  fact  is  also  of  interest  that  both  the  milk  and  the  cream  which 
won  the  medals  in  the  contest  were  produced  from  herds  that  were 
largely  of  mixed  breeding.  This  indicates  that  the  sanitary  condi- 
tions under  which  milk  is  produced  and  the  method  of  handling  it  are 
of  more  importance  than  the  fact  that  the  animals  are  purebred  or 
that  they  are  of  some  particular  breed. 


O 


University  of  California 

SOUTHERN  REGIONAL  LIBRARY  FACILITY 

405  Hilgard  Avenue,  Los  Angeles,  CA  90024-1388 

Return  this  material  to  the  library 

from  which  it  was  borrowed. 


•• 

"~ 


OiXTROI,  AND  ERADICATION  OF  CONTAGIOUS  DISEASES. 


i'  of  districts. 


Dr.  R.  A.  Ramsay,  room  320  Qtiincy  Building. 
Denver.  Colo.,  in  general  charge  of  eradication 
of  scabies  of  sheep  and  cattle  in  the  \Ve-t. 

Albuquerque.  N.  Mcx.--Dr.  Louis  Metsker,  room 
•J'2  X.  T.  Arniijo  Building. 

Denver.  Colo.— Dr.  Lowt-11  Clarke,  room  320 
rv  Building. 


Fargo,  N.  Dak.— Dr.  R.  H.  Treacy. 

Knn-as  City.  Kuns.— Albert  Dean,  room  328  Live 

Stock  Exchange. 
Salt  Lake  City,  L'tah.— George  S.  Hickox,  room  21 

Kugle  Block. 


INSPECTION  OF  LIVE  STOCK  FOR  EXPORT. 

ln»l>ectors  in  charge. 


Baltimore,  Mil.— Dr.  H.  A.  Hedrick,  216  .St.  Paul 
street. 

New  York,  X.  Y.— Dr.  \V.  H.  Rose,  is  Broadway. 
Norfolk,  Va.— Dr.  (i.C.Kavillc,  !'.<».  box  7','ii. 


Philadelphia,  PH.— Dr.  C.  A.  Schaufler,  134  South 

>econd  .-iri-i-1. 
Portland.  Me.— Dr.  F.  \V.  Huntington,  U.  S.  <n- 

toms  ollice,  Grand  Trunk  K.  R.  wharf. 


INSPECTION    AND    QUARANTINE    OF    IMPORTED    ANIMALS. 


Quarantine  stations. 


Athenia,  N.  J.  (for  the  port  of  New  York). — Dr. 
(ieoiyo  \V.  I'.'i'c.  supcrintt'iident. 

H:ilfihorp.  Md.  i  for  the  portof  Baltimore).— Wil- 
liam H.  Wade,  superintendent. 


Littleton,  Mass,  (for  the  port  of  Boston). — Dr. 
.1.  F.  Ryder,  inspector  in  charge,  141  Milk  street, 
Boston,  Ma*-. 


Inspectors  on  the  ( 'n  IKK  I  Ian  border. 


Calais,  Me.— Dr.  H.  T.  Potter. 
Carthage,  N.  Y.— Dr.  W.  S.  Corlis 


Ogdensbnrg,  N.  Y.— Dr.  Charles  Cowie. 
Orono,  Me.— Dr.  F.  L.  Russell. 


Detroit.  Mich.— Dr.  L.  K.  (ireeii,  eare  Hammond,   j   Port.  Huron,    Mich. — Dr.    David     dimming,  912 


Stulldisli  ,V  Co. 
Fort  Kairfieid.  Me.  —  Dr.  K.  M.  Perry. 
Malone,  X.  Y.— Dr.  11.  D.  Mayne. 
Newport,  Vt.— Dr.  G.  W.  Ward. 


La  peer  avenue. 
St.  Albans,  Vt.— Dr.  C.  L.  Moriu. 
Sault  Ste.  Marie,  Mich.— Dr.  J.  F.  Deudman, 


fnspectort  on  the  Mi'.r'n-«n  border. 


Kl  Paso.  Tex.  — Dr.  Thomas  A.  Bray. 

San  Antonio,  Tex. — Dr.  Joseph  W.  1'arker. 


San  Diego,  Cal.— Dr.  Robert  Darling,  eare  Charles 
8.  Hardy. 


VKTERIXARY    1XSPFXTOHS    STATIONED    ABROAD. 


Dr.    W.    H.   Wray.   3-1    Streathani    Hill, 
s.  W..  Kngland,  in  charge  for  Great  Britain  aiid 
Ireland. 


Dr.  T.  A.  Geddes,  eare  I".  S.  consulate,  Liverpool, 

England. 
Dr.  V.  A.  Xorgaard.  Honolulu,  Hawaii. 


UC  SOUTHERN  REGIONAL  LIBRARY  FACILITY 
'"""•" 'HII II  II  III II 


001  083  187     3 


